They shoot up from garlic plants like a crazy stalk and then fall gracefully into quirky curls, this way and that, heavy from their own weight. And when their curvaceous seed pods burst into flowers, you know the garlic bulbs below the soil are nearly, if not completely, ready for harvest.

Garlic scapes taste like garlic. A crunchier, greener version of garlic. They can be sautéed or stir-fried or braised in place of or with regular cloves, heightening the garlic flavor.

Garlic scapes are in season in June. It’s a fleeting season, so a sense of urgency is important. Snatch them up from your local farmers’ market. Though they’re not available for long, they will keep for awhile.

Seek to preserve their sinuous nature when you cook with them. Challenge yourself to slice them lengthwise, creating long thin wisps that twist and turn in the dish. It’s a fun exercise. Alternatively, dice them fine, like a green onion.

​GARLIC SCAPE CONFIT:Cut about 5 stalks in half lengthwise, or dice them.Peel two or three heads of garlic. Place the wispy scapes and peeled garlic cloves into a very shallow baking dish, about one inch deep. Add a few sprigs of fresh thyme or other herbs. Pour enough extra virgin olive oil to cover the cloves and scapes. Cover the dish with foil and place in an oven set at 200 degrees.

Bake for about 30 minutes or so until the garlic cloves have softened. Check them after 15 minutes to make sure they aren’t browning too fast. You want light amber, not dark brown. Remove from the oven.

At this point you have something glorious: Garlic infused olive oil and soft roasted garlic cloves.

Serve the garlic cloves and scapes straight out of the baking dish alongside grilled or toasted bread. Or discard the scapes and thyme and store the garlic cloves and oil in an airtight jar.The cloves can be tossed in salads or stirred into a rice dish; use the oil for vinaigrette or for drizzling onto fried eggs. You will find ways.

ARTICHOKE y AJO:Take the garlic scape confit to another level by adding roasted artichoke hearts for a vegan variation on a traditional Mexican Camarones y Ajo.

After you pull the confit from the oven, crank up the heat to 400 degrees. If you are using canned or frozen artichoke hearts, make sure they are well drained and dry. Water is not a friend to the deep caramel results you are seeking when roasting. On a baking sheet with olive oil, roast the hearts for 15 minutes or so until caramelized.

While the artichokes are roasting, zest one lime and set aside to use as a garnish. Cut the lime in half and when the hearts come out of the oven, squeeze the lime over them and sprinkle with sea salt.

Add them to the garlic confit and garnish the dish with lime zest and fresh ground pepper. If you like heat, throw in some crushed red pepper flakes.

CAMARONES y AJO: The traditional Mexican Camarones y Ajo that inspired the vegan version of this dish can be prepared the same way as the artichokes for a seafood version of this dish. Use a pound of small or medium peeled and deveined shrimp and roast in the same way as the artichoke hearts above. When the shrimp go from deep pink to pale, they’re ready.

Usually when we talk about “doing a shot” it’s with tequila or some other strong spirit that gives us a quick buzz (and takes away our good judgment.) It starts with fun intentions and ends with a bad headache.

Fresh juiced ginger can give you a buzz without the headache or the regrets. It’s an all over body buzz, generated by ginger’s intense heat. On the other side of the sharp swallow, warmth spreads throughout the body quickly, a burst of energy follows. The mind is cleared. Juice bars everywhere serve little shots of ginger + lemon + honey, a triple threat against inflammation.

The day we first introduced our own version to our bar menu, I asked a few servers if they wanted to do a ginger shot with me. Their response was immediate and enthusiastic: “Yes!”

I laughed, and then told them there’s no alcohol in a ginger shot. They did the shot anyway, with puckered faces and dramatic groans. Ginger is spicy. But I watched as they sang the praises of the after-effect to customers. Sales grew.

Drinking ginger juice becomes a daily addiction. This is the kind of buzz we should crave. It’s a powerful anti-inflammatory food and is also said to be good for digestion. (research here.) A cousin to turmeric, ginger is a bona fide member of the super food family.

Most juice bars sell ginger juice by the ounce, and when I am lazy, I will get mine this way. But juicing ginger in big batches and freezing it in ice cube trays is a cheaper way to make sure you always have a supply. I make a batch every few weeks; no daily juicer clean up required.

Here is a place where I really insist on buying organic, as I do for other root vegetables. Growing in the soil means extra exposure to the chemicals of non-organic farming.Buying organic means I leave the skins on when I juice ginger. A good wash in the sink and then straight into the juicer. Peeling ginger is an exercise in dexterity, navigating little nooks and crannies. If you can’t find organic and want to peel the skin, here’s a little tip: break the roots down into smaller nubs for easier navigation.

​Juicing with the skins on also means about a 30 percent greater yield of the juice, I have found. Here a few other tips for successful ginger juicing:

After you put the ginger root through the juicer, make sure you strain it through a fine mesh strainer. This should take care of any heavy pulp or little stringy fibers left in the juice

Ginger is fibrous; so you may need to clean out your juicer a time or two during the juicing process.

Fresh juiced ginger will keep well in the refrigerator for 4 to 6 days. To preserve it even longer, freeze it in ice cube trays.

​

Besides the drink recipes below, I will pull out a cube to throw in a smoothie or soup or anywhere else that calls for fresh ginger.

These recipes are, as always, just a guideline. Experiment with the quantities of ginger juice, lemon and honey to arrive at your perfect edge. Adapting to the lovable burn of ginger can happen at your own pace. Feel free to use less than suggested here.

__________________________________________THE RECIPES

Ten ounces of fresh ginger will yield about 4 ounces of juice.​For an all over body buzz:Ginger shot or base for the recipes below.Four servingsIn a glass, stir together:4 ounces ginger juiceJuice of 1 lemon3 teaspoons honey or to tasteEach serving will be a little over 1 ounce. Drink quickly or use this as a base for the drinks below.For a refreshing alternative to soda:Ginger AleMix 1 ounce of the Ginger Shot/Base recipe in an 8 to 12 ounce glass. Fill with ice. Top with sparkling mineral water. Stir.For a winter day or to scare away a cold:Hot GingerMix 1 ounce of the Ginger Shot/Base recipe in an 8 ounce coffee mug. Top with hot water and stir.

P.S. Much thanks to my friend's mom who graciously hosted me in her Atlanta home last week and let me have fun in her poolside kitchen. Her name, ironically: Jinger. With a J.

I would love to forage for ramps one day. I would do it more for the photo opportunity than for the fun of digging around the wet floor of the woods. I imagine the sun coming through the trees and hitting the little patches of graceful ramp leaves and how beautiful that would be.

I wonder how many times I might have walked over a crop playing in the woods as a child. My grandfather, a farmer, never talked about ramps or brought any home from the woods around the farm like he did persimmons and papaws. That leads me to believe ramps didn’t grow in that part of rural Kentucky. I had never heard of the precious wild spring onions until I was already grown.

And truthfully, I didn’t pay much attention when I did hear about them - at first. It’s one of those things in life that might stay on the periphery of your consciousness, then one day come into full focus. That’s when my devotion set in.Ramps have a cult following. Here’s why: they grow wild (intrigue), they have a short season (rare) and they are in short supply (coveted). It’s as much these reasons as their flavor profile that has made them so hot in recent years. Though they are wild onions, I often forget that and call them wild garlic. The flavor suggests a hybrid of the two. It’s strong.The leaves are what I really love about ramps. Otherwise, I would stick to my favorite green onion, the leek. Ramp leaves are beautiful. They’re long and triangular and elegant. You could use a small bunch to fan yourself, if temperatures were high in late April, early May. The bulbs are like a regular green onion, small, pungent. But the leaves are hearty in volume, delicate in texture, and can be prepared in countless ways. Their generous length means you can julienne them lengthwise and toss them with string pasta, like the recipe here.It’s been so rainy here lately that I have skipped the farmers market, knowing that I was dangling on the edge of ramp season. This week, I scored a pound from a friend who had hoarded more than his share in his refrigerator. I took it as a sign that I should go ahead and share this recipe, despite being late in the season. I hope fate is as kind to you this weekend. ​

Butternut SquashPreheat oven to 425 and slice the squash lengthwise in half. Spray a baking sheet with oil and lay the squash cut side down. Roast for 35 to 45 minutes or until soft. This can be done a day or two in advance.Remove from the oven and scoop out and discard the seeds. Scoop the flesh into a blender and add half cup of the vegetable stock. Process until smooth.​

Prep the RampsCut and discard the thin stems, separating the white bulbs from the green leaves. Wash and dry both well. Finely mince the bulbs (this can be done super fast in a small food processor.) Set aside.Julienne the leaves into long strips. Set aside.

Prep the BreadcrumbsIf you’re using the Simple Mills Rosemary crackers, process them into fine crumbs.If you’re using gluten free breadcrumbs, toss them with the rosemary, lemon zest and olive oil and toast for a minute in a sauté pan on medium heat. Set aside.

Make the SaucePut a pot of water on to boil for the pasta. Meanwhile, heat a skillet to medium high and put in 1 tablespoon olive oil. Saute the ramp greens until they have wilted, about 3 minutes. Remove to a plate.Add the other 2 tablespoons of olive oil and sauté 2 tablespoons of the minced ramp bulbs (reserve the others for another use) and 2 garlic cloves until soft, about 5 minutes. Deglaze the pan with the lemon juice/zest and the saffron/soaking liquid. Add the pureed squash and 1 cup of vegetable stock. Reserve the remaining half-cup of broth to thin out the sauce to your liking. Add the salt and pepper. Taste and adjust the seasonings, if needed.Stir in the sautéed ramp greens. Add the pasta to the boiling water and cook 10 minutes or per the package instructions.Remove the pasta with a slotted spoon to the sauce. Coat well with the sauce.Garnish with the rosemary breadcrumbs.

Note about the pasta:I used Jovial’s gluten free brown rice tagliatelle (made with eggs), because I wanted a pasta that would accommodate the long strands of ramp leaves. You can use any string pasta, of course. Jovial’s tagliatelle is as good as the handmade pappardelle I used to buy for this dish.

Note about the sauce:The butternut squash gives this sauce structure and body. But it will thicken quickly, especially if reheated. You can add in extra vegetable stock to thin it out, if you like. Or even a little water.

Note about the breadcrumbs:These are here purely for a textural punch and can be left out if you want. I’ve recently started keeping Simple Mills almond flour crackers (the rosemary is my current favorite) in the house at all times and discovered one night they make great breadcrumbs, with an easy whirl in the food processor. You can use any brand of gluten free breadcrumb and toast them with some chopped rosemary, lemon zest, sea salt and olive oil.

Note about Saffron:Saffron is the arguably the most exotic and beautiful spice in the world. Words defy explanation of its flavor because there is no comparison. Its price point reflects its perceived value. It is beloved. When cooking with saffron, you want to crush it between your fingertips and then soften it a bit in some liquid before adding it to a dish. A tiny bit of warm water or stock for three or four minutes is sufficient. Add the soaking liquid along with it. And never leave a single speck of it unused.

I remember the first time I heard about fish tacos. I was in college. Where I grew up in rural Kentucky, there was only one kind of taco: hard shell with ground beef and seasoning from a little packet.

I couldn’t comprehend the idea of fish + taco.

But things change. We grow and evolve. And as we do, so does our idea of a perfect taco.

These days, I’ve seriously honed in on what’s necessary for me personally in a taco. Soft shell….mayo….fresh avocado…..crunchy cabbage + cilantro garnish. The filling is negotiable, as long as it’s healthy. Fish or vegetables, please.

Going out for tacos these days usually means a compromise of my mostly grain free diet. A corn tortilla here and there is a sacrifice I am able to make for the cause.

Life is short. Tacos are important.

But at home, there is no need for compromise of any kind. A beautiful little family food business in Austin Texas has taken care of that. Siete Family Foods Almond Flour Tortillas are as close to regular flour tortillas as is possible. They perform beautifully warmed up until they’re just pliable or beyond, if you like, to crispy in a cast iron skillet (or any kind really.)

They are also grain free + gluten free + dairy free + soy free.

These tortillas have truly been a savior for me; so you will no doubt see them here again. I use them for breakfast with scrambled eggs and lunch for a sandwich wrap. So many possibilities! I wish there were more compassionate food companies like Siete around. Check out their family story and other products here.

Cooking in ParchmentIf you don't eat shrimp, you can make this same dish with any kind of fish, chicken or cubed vegetables. Whatever filling you choose for your tacos, you can follow the same directions for cooking in parchment paper. Cooking in parchment is brilliant and has become my default method for cooking protein. It's a forgiving technique, saving you from any tendency to overcook. The food steams in its juices and whatever citrus is enclosed. (Some kind of citrus should always be included.) And clean up is easy.

Be sure to cover the avocado aioli at the surface with plastic wrap. This will preserve the color of avocado a bit longer than without; although admittedly this is not a very wide window of time either way. You will want to eat it within 24 hours and it will deepen in color, but should still taste fresh.

Shrimp Baked in Parchment1. Preheat the oven to 425. 2. Line a cookie sheet with a piece of parchment paper. Spray with olive oil.3. Lay the thawed shrimp in the middle of the parchment paper.4. Slice one lime thinly and layer on top of the shrimp.5. Season with sea salt and pepper.6. Fold the long side of the parchment towards the middle and then tuck the ends under so the shrimp and limes are snug inside the parchment.7. Bake for 18 to 20 minutes.8. Meanwhile, make the Avocado Cumin Mayo.

There is no way the crazy obsessive cook in me is going to sit still during a two month “elimination” diet and be content eating plain food. I will instead finagle and manipulate ingredients until I get somewhere close to the flavor and textures of the foods I have committed to avoid.

​I watched in envy at a restaurant the other day as a friend ate a bowl of rice noodles with peanut satay sauce. I love the way noodles absorb the creaminess of the traditional Indonesian sauce of peanut butter, ginger, lime and soy sauce. The dish is an exotic cousin to one of my other old favorites: fettucini alfredo.

Fortunately, it’s not that hard to mimic a creamy satay sauce with allergen free ingredients using any of the other nut or seed butters on the market. I used a peanut free mixed nut butter from Trader Joe’s that I have grown to love. (Only $5.99 for a 12 ounce jar). You could substitute tahini, almond butter and so on. I used coconut aminos instead of soy sauce.

​I feel pretty good about the anti inflammatory cast of this sauce: fresh ginger, garlic and lime or lemon juice, olive oil, apple cider vinegar. And cilantro as a garnish. These days, I treat cilantro like a leafy green instead of an herb finely minced to death. Just pile on a handful of the whole leaves.

When I am completely avoiding grains, I will enjoy this sauce with some stir-fried cabbage and leeks. The long julienned strands, caramelized until sweet, twirl on the fork like string pasta, and when necessary, bring satisfaction.

But today, thanks to the generosity of Dr. Mark Hyman’s elimination diet, which allows the occasional GF whole grain, I tossed the cabbage and sauce in with this new product: Lotus Foods Forbidden Rice Ramen noodles.

Ancient black rice is the new brown rice: supposedly higher in phytonutrients. ​These noodles cook in 4 minutes and are delicate but not so much that they can’t stand up to the heavy sauce and cabbage. In fact, the pasta absorbed the sauce in exactly the way I had hoped and the dish turned out to prove my point: there is no need to sacrifice flavor and texture for good health.

THE RECIPEStart with the cabbage and leeks1 head of green cabbage, finely julienned in long strips (Or save time with a package of pre-cut cole slaw mix)1 leek, finely julienned lengthwise1 Tablespoon extra virgin coconut oil

In a saute pan on medium high heat, melt the coconut oil and add the leeks. Leave them to begin to soften for about 5 minutes before adding the cabbage. Stir the two together and cover. Maintain the heat at medium so the cabbage doesn’t scorch, stirring occasionally. Continue to cook until the cabbage has caramelized, about 12 minutes.Meanwhile, put a pot of water on to boil for the pasta and start the sauce.

The SauceProcess in a blender until smooth:1 cup nut or seed butter of your choiceJuice 2 limes or 1 lemon3 inches fresh ginger1 clove garlic1/4 cup coconut aminos1/2 cup olive oil2 Tablespoons apple cider vinegar1/2 cup water 1/4 teaspoon saltTaste and add more water if the sauce is too thick to pour. The amount of water will vary depending on the type of nut or seed butter you are using.Also add more coconut aminos or salt to your liking.When the cabbage and sauce are ready, drop one of the Forbidden Rice Ramen blocks into the water (one for each person) and set the timer for 4 minutes. Remove from the water and strain well.Toss the noodles with a couple of tablespoons of the satay sauce and top with generous amounts of stir fried cabbage and cilantro. Finely sliced cucumbers and raw cashews are other favorite garnishes.

I’m busy at my desk today but took a two minute break to throw these Delicata in the oven. So aptly named, this squash is soft skinned and easy to cut and and takes about 25 minutes to roast in a 425 degree oven. And then, so many possibilities. Delicate as well in flavor, I might eat this tomorrow for breakfast with a drizzle of maple syrup and some nutmeg. Or maybe tonight scooped into a bowl of red curry broth. Or maybe both.

This is sort of a “deconstructed” soup, the kind that of thing that happens when you have a cold and not a drop of energy left to go ahead and blend the roasted squash into the broth bubbling on the stove. The kind of dish of which you think you’ll never confess nor share. But I do confess: I like it. Red curry broth with a scoop of roasted Delicata (or any other winter squash) plopped in the bowl like a meatball. It’s uncomplicated. Humble. And the blender stays clean. __________________________________________________​RECIPESaute in olive oil until soft2 shallots, minced finely3 cloves garlic, minced1 inch ginger, minced¼ jalapeno, minced. Add more if you like heat!Add 1 Tablespoon of Red Curry Paste and stir into the aromatics.

Deglaze the pan with the juice of one lime. Add 6 cups of water with 1 teaspoon of vegetable stock

Simmer on medium for several minutes and then add half a can (or more to your preference) of Organic low fat or full fat coconut milk.

Add 2 Tablespoons of chopped cilantro.

Add salt and white pepper to taste.With an ice cream scoop, scoop out balls of the roasted acorn squash. Place one ball in each soup bowl and ladle the coconut broth over. Garnish with extra cilantro if you want.​

Author

prana is the common thread running through everything i love....the sun on my face...the sunlight through my camera.... breathing the ocean air... the sound of my breath...laughing with family + friends.but most of all....fresh, vibrant food! ​